I saw the title of this recipe elsewhere but didn't look at the recipe and then couldn't remember where

As with so many other recipes, it is one I had seen the title of but then lost the recipe link before

My parents' neighbour gave me a massive basket of freshly picked chanterelles, and sweet potatoes were on sale again, so this naturally came out of it. The flavouring was a little non-traditional but felt appropriate to the encroaching autumn, and it was deliciously warm and filling after a long day out and about with friends. Ingredients: 2 tbsp olive oil 3 c arborio rice 7 c whey (approx) 1 tsp rosemary 3-4 sweet potatoes, chopped 1 tsp cinnamon 1 tsp thyme 2 - 2 1/2 tsp Urfa Biber 2 c milk 1-2 c cheese, grated 3 tbsp butter Salt and pepper to taste 3c chanterelles 2-3 tbsp butter 1) Heat oil in a heavy-bottomed saucepan. Add rice and rosemary and sauté until the rice is translucent. Add whey 2 c at a time and sweet potato pieces, and cook over medium-low heat, stirring regularly, until the liquid is absorbed. Stir in spices. Reduce heat and cover. 2) Sauté chanterelles in butter, and add them and their liquid to the risotto, stirring to incorporate thoroughly. Stir in cheese and enough milk to achieve desired thickness and consistency. Add butter just before plating. Some of the flavouring was admittedly because I used a little too much whey in my rush to get it cooking before running off to bathe Little One. I then discovered that it was too acidic and a little flat and so added a bit of this and a bit of that to compensate. It also ended up ready long before Little One, overtired after a long day, actually consented to go down, so I added milk to keep it moist. Flavours ended up all over the place, and initially, I wasn't sure about it, especially when the feedback I got about it was "interesting" and "different", but then pulling out leftovers a few days later, I was pleasantly surprised and really enjoyed the flavour combinations. Some of the leftovers we turned into arancini balls, using them to try out my new airfryer. I made balls of the leftover rice and rolled them in cheese the first night. That got a little messy, so the second time around, I rolled them in breadcrumbs instead, mixing the cheese into the risotto to thicken it a little in the hopes of getting it to hold its shape better. The first batch I stuffed with some of my Fromage blanc too. These were really tasty and I was very pleased with them for a first attempt at arancini, but they were phenomenally messy. I might need to start with a stiffer, less creamy risotto next time.

This is one of those recipes that wasn't planned beyond "We need food. What's in the fridge?"

This is another belated Christmas recipe (although generally a wintery one so I don't feel too bad. subject of Eggnog came up with one of my sisters, and when I said I had never tried any, she sent me a recipe

In it is a recipe for a fudge cake that the little girls in the story make with their Mama.

My second foray into using watermelon rind as an ingredient went well. I really enjoyed trying Watermelon Rind Chutney, so decided to see how it would work as a jam. The rind does have a mild flavour, but a little bit of spicing and it worked out nicely. As with the chutney I did have to partially blitz the jam as the chunks of rind did not disintegrate at all with the cooking. The watermelon rind also appears not to have any pectin so I added some home-made apple pectin to help it firm up. All in all it worked out very nicely and I am very happy with it. Ingredients: Rind of 1 medium watermelon, diced 1 1/2 c sugar 2 c apple pectin 1/2 tsp cloves 1) Place the watermelon rind pieces in a pot and cover with water. Place over medium-low heat and simmer for about an hour until the pieces of watermelon rind are tender. 2) Add other ingredients and stir. Using a hand blender, partially blitz the jam mixture to desired consistency. Taste test and cook down until thick. 3) Boil clean jars and lids for at least 15 minutes. Fill with jam while the jam is still bubbling, wipe the neck of the jar clean and seal. Place upside down to cool, sealing in the process. I am very happy with this jam, tried out on fresh home made English Muffins. The cloves added a much needed depth of flavour to the jam, and the flavour of the watermelon rind itself came through nicely. So happy to have more jam for my cupboard!

The recipe took some tweaking to accommodate the different flavour profile of the pumpkin, but that was

Around Thanksgiving, my cousin had mentioned making his mom's Cuban stuffing, so I asked her for the recipe

It was Little Bit's first time trying chocolate cake, and he was a bit disappointed originally that I